Mccormick Double Chocolate Chunk Mint Cookies
Ready In: 50 mins
Serves: 24
Yields: 48 cookies
Ingredients
- 2 cups flour
- 2⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 2⁄3 cup light brown sugar, firmly packed
- 2 eggs
- 1 tablespoon peppermint extract, McCormicks Pure (don't use imitation extract)
- 6 ounces semisweet baking chocolate, coarsely chopped
- 1 cup walnuts, coarsely chopped
Directions
- Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
- Drop dough by rounded tablespoonfuls about 2" apart on baking sheets sprayed with no-stick cooking spray.
- Bake in preheated 350 degree oven 8-10 minutes or until cookies are set. Cool on baking sheets 2 minutes and then remove to wire racks to cool completely.
- Store in airtight container up to 5 days.
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